Place apples in pie shell.
Combine sugar, cream, and flour; pour over the apples. Sprinkle with cinnamon.
Bake at 400 degrees F. for 10 minutes. Reduce heat to 375 degrees F.; bake for
35 to 40 minutes or until pie is set in center. Cover crust edges with foil
during the last 15 minutes if needed. Cool on a wire rack. Serve, or cover and
refrigerate. Yield: 8 servings.

BAKLAVA

Syrup:

2c honey

2c sugar

3c water

2 whole cloves

1 stick of cinnamon

Filling:

2lbs chopped walnuts or
blanched almonds

1Tbsp cinnamon

Filo:

3/4 lb unsalted butter, melted

2 pkg Filo (can be found in the
freezer section)

For syrup combine all
ingredients in a large saucepan. Bring to a boil.Lower heat at once, cover, and simmer for 20 min Remove from heat and
cool to room temp.For filling
combine nuts and cinnamon in a bowl. Set aside. For Filo, melt butter DO NOT let
it brown. Reheat if it cools and does not spread easily.Remove Filo from pkg. lay flat and cover with a damp tea towel (after
doing this a few times you will be quick enough so that the Filo doesn't dry
out). Brush butter on the bottom
and sides of a 18 x 12

inch baking pan. Line pan with
4 Filo layers brushing each layer with some butter before adding the next layer.
After the 4th layer is done sprinkle 1/3 of the filling over the Filo. Add 2
more layers of Filo with butter and the rest of the filling.Cover with remaining Filo and butter each layer. Using a very sharp knife
cut into the top most layers tracing diamond shapes by making vertical cuts from
one end of the pan to the other 1 inch apart, and diagonal cuts slightly less
than 1/2 inch apart.Bake at 250
oven 1hr 50mins or until golden. Cool 5 min.Pour cooled syrup over it. Let it sit over night so the syrup
can be absorbed. Using a sharp knife cut through each piece completely.Remove baklava slices with a fork to paper cup cake cups. Store no more
than several weeks at room temp. Baklava does not retain crispness if store in
the refrigerator.

Here's how to prepare the vegetables:Onion: Cut in half, peel off brown,
papery skin from one half, and put it, cut side down, on the cutting board. Trim
off ends and slice crossways. Repeat with remaining half if more onion is
needed.Celery: Trim off leaves and
discolored part of base from 2 or 3 well-washed stalks. Slice.Mushrooms: Clean by wiping with damp
paper towel. Slice discolored part from stem end. Place stem up on cutting board
and slice.Snow peas: Trim off stems. If
desired, peel off and discard the string that runs along the straight side of
each pod. Leave whole.Green pepper: Slice in half, from
stem end to base. Use your fingers to remove stem, white core and seeds. Slice
pepper.

Heat remaining oil in pan until hot, add vegetables a handful at a time and
stir-fry to coat with oil. Add snow peas last and cook 1 or 2 minutes until peas
have turned a bright green.

Stir in chicken broth (you may
use bouillon made from a cube) and heat, return chicken to pan and cook 2
minutes more. Serve over rice or noodles.

Variations:
Use 1/4 pound beef -- round steak will do fine -- or a slice of smoked ham. A
small can of shrimp or 1/4 pound cooked shrimp from the meat counter is
wonderful but can be expensive. Firm tofu works well, too, but add it after the
vegetables have started to cook so it doesn't break up too much.

Try any assortment of
vegetables that catches your fancy. Broccoli, cauliflower, asparagus, bok choy
and napa cabbage are good choices.
Try adding a couple of slices of fresh ginger with the garlic, but remember to
remove it before serving.

Tip:
If you're in a rush or just don't want to buy a lot of different vegetables that
you may not use up later, take a shortcut by buying your vegetables already cut
up at the salad bar. It costs more than chopping your own, but it's still far
more economical than take-out food.

Note: The boneless chicken breast
pieces in the markets are actually half (one side) of a chicken breast. For this
recipe, you need one piece, or one chicken breast half.

For soy-mustard sauce: Mix mustard
powder and hot water together into a paste. Let sit for a few minutes to allow
flavor to develop. Add vinegar and soy sauce, mix together and strain through a
fine sieve. Chill in refrigerator.

For beurre blanc: Combine wine, wine
vinegar, lemon juice and shallot in a saucepan and bring to a boil over
medium-high heat. Reduce liquid until syrupy. Add cream and reduce by half. Turn
heat to low and gradually add butter, stirring slowly (do not whisk) until
incorporated. Be careful not to let mixture boil, or it will break and separate.
Season with salt and pepper, and strain through a fine sieve. Transfer to a
double boiler and keep warm.

For blackening spice: Mix all spices together on a plate, and dredge ahi on
all sides. Heat a lightly oiled cast-iron skillet and sear ahi over high heat to
desired doneness (about 15 seconds per side for rare, to 1 minute per side for
medium-rare). Cut into 16 thin slices.

To serve: For each serving, arrange 4
slices ahi in a pinwheel or cross shape on the plate. Ladle a little soy-mustard
sauce in two opposing quadrants between the tuna, and ladle beurre blanc in
other two quadrants. To garnish, put a small mound of pickled ginger on beurre
blanc on either side; sprinkle sesame seeds over soy-mustard sauce. Arrange
spice sprouts, bell pepper and cucumber at the center of this pinwheel.

BOONS ULTIMATE GARLIC BREAD

2 1/2cupsAll-Purpose Flour

1cupWarm Water -- plus 1 tablespoon

1/2teaspoonSalt

1 1/2teaspoonsDry Yeast

6clovesGarlic

Fresh Rosemary

Olive Oil

Heat water on stove until just
almost too hot to touch.Mix flour,
salt and yeast together.Make a
well in center and add water.Mix
until you have a dough.Turn out on
lightly floured board and knead for 10 - 15 minutes. Add a little flour if too
sticky.Coat sides of bowl with
olive oil, coat dough, place in bowl and cover with a warm, moist towel.Place in warm place and allow dough to double in bulk (1 to 2 hours).Punch down and allow to double again.Meanwhile, peel garlic and slice lengthwise into slivers.(Cut the clove in 1/2 lengthwise, first and then place cut side down and
cut into 3 or 4 slivers).Heat oven
to 425 degrees F.Get out your
pizza pan.Place dough on floured
board and roll out with pin to fit your pan.Roll onto pin and place on pan.Now,
slather well all over with good olive oil.Poke the garlic slivers all over the bread so they are sticking up.Poke little fingers-full of rosemary into dough vertically. Also, salt
and lightly pepper with fresh-ground black pepper or cayenne.Bake for approximately 15 minutes or until golden.Keep in middle of oven to prevent garlic from burning.Slice into small wedges.Serve
as appetizer or with spaghetti, lasagna, etc.

To make lemon vinaigrette: In large mixing bowl, combine olive oil, lemon juice,
parsley, garlic, kosher salt and black pepper and whisk until well blended.
Cover and refrigerate several hours to meld flavors.

To make pear salad: In small, shallow bowl, combine flour, salt, white pepper
and paprika. Set aside. In another shallow bowl, toss bread crumbs with olive
oil. Set aside. Dredge pear quarters in seasoned flour, dip in beaten egg (drain
off excess) and roll in crumb mixture (pears must be ripe for mixture to
adhere).

Preheat oil in deep fryer to
350 degrees. Fry pears, 2 to 4 pieces at a time, until golden. Drain on paper
towels.

To serve: Whisk vinaigrette
again and toss greens with half of dressing. Arrange prosciutto on 4 salad
plates. Mound greens in center of plates and top with warm pear quarters.
Drizzle remaining vinaigrette over salads and sprinkle with pepper. Add aged
balsamic vinegar if desired.

BREAKFAST POCKETS

2packagesActive Dry Yeast --
(1 1/2 Tbs.)

1/2cupWarm Water -- 110-115 degrees

3/4cupEvaporated Milk -- warm 110-115 degrees

1/2cupVegetable Oil

1/4cupSugar

1largeEgg

1teaspoonSalt

3 1/2cupsFlour

FILLING

1poundSausage -- or bacon

1/2cupOnion -- chopped

2 1/2cupsHash Browns, frozen -- shredded, thawed

1/2cupMushroom pieces -- drained

7largeEggs -- lightly beaten

3tablespoonsMilk, skim

1/2teaspoonSalt

1/2teaspoonPepper

1/2teaspoonGarlic Salt

1pinchCayenne Pepper

3cupsCheddar Cheese -- shredded

In
a mixing bowl, dissolve yeast in water.Add
evaporated milk, oil, sugar, egg, salt and 2 cups flour, then beat until smooth.Add enough flour to make a soft dough (do not knead)Cover and let rise 1 hour. Meanwhile, in a skillet, cook the sausage and
onion over medium heat until sausage is no longer pink.Add mushrooms to mixture, then drain any excess moisture/grease from
mixture.Add the hash browns,
eggs, milk and

seasonings.Cook and stir until the eggs are completely set.Sprinkle with cheese and keep warm.Punch dough down, then divide into 16 pieces. On a floured surface, roll
each piece into a 6 or 7-inch circle.Top
each with about 1/3 cup filling, then fold dough over filling and pinch the
edges to seal.Place onungreased baking sheets.Bake
at 350 degrees F for 15-20 minutes or until golden brown.

To freeze:Place cooled, baked pockets onto a baking sheet and freeze for about one
hour, or until hard.Transfer to
labeled zip baggies, and freeze for 3 - 6 months.To re-heat, thaw in refrigerator overnight, and bake at 350 degrees F for
5 - 10 minutes or until warmed through, OR place individual pockets, wrapped in
paper towels in the microwave, and cook on high heat for 2 - 3 minutes or until
warmed through.

BRUSCHETTA

1 fresh loaf of Italian or
French bread

some fresh cloves of garlic

oil or balsamic vinegar

Optional:

sliced tomatoes

roasted peppers

caramelized onions

roasted eggplant

Start with a good, fresh loaf
of Italian or French bread.Cut
into thick slices (1 1/2 - 2 inches) and toast until crusty on outside, but
still soft inside (the best method I've found is over a grill, or even hibachi).Take some fresh cloves of garlic and cut them in half lengthwise. Rub a
garlic half over each slice vigorously (you won't need the cloves for

anything else usually a half
clove will do for each two slices).

You may then drizzle oil or
balsamic vinegar over the top.Usually,
I use a flavored oil to add a little punch - a strong garlic oil is good (simply
use very high quality extra virgin olive oil and slice half a head of garlic
into it.Seal tightly and taste
daily - when strong enough for you, strain the oil and keep in a dark place), as
is a sweet red pepper oil.Brush
the slice well and liberally. Toppings again vary - freshly sliced tomatoes work

great, as do roasted peppers,
caramelized onions, and roasted eggplant.Top
with your favorites and sprinkle good quality Parmesan or Romano.Stick back in oven/over grill for a short while (1-2 minutes) to make
nice and warm and to let the flavors blend.

Halve or quarter tomatoes, then using a teaspoon, remove seeds. Dice. Melt 4
tablespoons butter in large, heavy saucepan and gently saute shallots for 5
minutes or until softened. Add remaining butter and tomatoes and continue to
saute gently for 5 to 8 minutes or until tomatoes begin to break down. Stir in
basil leaves with seasoning to taste. Cover and remove from heat.

Note:
To peel tomatoes, rinse them, then place them in a large heat-proof bowl. Cover
with boiling water and let stand for 30 to 60 seconds, depending on their
ripeness. Drain, slit with a sharp knife, and peel away skins.

CABBAGE AND BACON STIR FRY

4 slices of bacon, cut into
1/2" pieces

1/2 onion, thinly sliced

1 garlic clove, minced

1/2 head of cabbage, thinly
sliced

pepper to taste

In a large skillet, fry bacon
and onion until bacon is crisp and onion in golden. Add garlic after about 5
minutes. Add cabbage to skillet and constantly turn to coat with bacon

drippings. Stir fry until
cabbage is soft, about 7-10 minutes. Season with pepper.

Place romaine in a large salad bowl. Cover and refrigerate until serving.
Preheat oven to 375 degrees. Cut sliced bread into cubes; you will have 3 to 4
cups.

Place on an ungreased baking
sheet. Drizzle bread cubes with melted butter or olive oil and bake, stirring
often, about every 5 minutes, to keep from burning. Remove from the oven when
just golden and drizzle with more melted butter or oil. Toss with the pressed
fresh garlic while they are hot, then set aside to cool to room temperature.

In work bowl of a food processor, drop garlic through feed tube with the motor
running to chop. Stop machine and add anchovies. Process until smooth.

Add lemon juice and Dijon. Add
olive oil through the feed tube, drizzling in and processing just until thick.
Add grated Parmesan cheese, and process just until combined. Transfer to a
covered container and refrigerate until serving.

Bring to the table the bowl of
greens, dressing, croutons, a pepper mill, Parmesan and a cheese slicer. Grind
pepper over greens, then toss with dressing, coating all the leaves. Add
croutons and toss to distribute.

Serve at once, covering the top
of each salad with some shaved Parmesan

Beat first 3 ingredients in large bowl until light and fluffy. Add egg and
vanilla and beat until blended. Sift flour, salt, ginger, cinnamon and baking
soda into butter mixture. Beat until blended. Stir in chocolate and walnuts.
Refrigerate dough until firm, about 1 hour.

Preheat oven to 350 degrees.
Line 2 heavy large baking sheets with parchment paper. Form dough into balls,
using generous tablespoon for each. Place on sheets, spacing 2 inches apart.

Bake cookies until golden
brown, about 18 minutes. Transfer baking sheets to racks. Cool for 5 minutes.
Transfer cookies to racks and cool completely. Sprinkle with powdered sugar.
(Can be prepared ahead. Store in airtight container at room temperature 2 days
or freeze up to 2 weeks.) Wrap in plastic to transport.

Heat water, skim milk, and salt
just to a boil, then remove from heat. Add potato granules or flakes, and mix
thoroughly with a wire whisk (depending on brand used, you may need to adjust
the amount of flakes for proper consistency).Add margarine to potatoes and blend well.Cover and allow to stand 5 minutes, or until potatoes thicken.Spread evenly over meat mixture.Return to oven and bake until potatoes are golden brown.Allow to rest 10 minutes before cutting pie into wedges.

*Variation:For a fancier company meal, reserve 1 cup of the finished potatoes.Spread the main amount of potatoes onto the meat, and then place reserved
potatoes into a cake decorating tube or sleeve.(I have also used a zip baggie with a small amount of corner snipped
off).Decorate pie with potatoes as
desired, then bake as directed above.For
a different look, food coloring or American cheese may be added to potatoes for
coloring.Copyright:"(c)2000, Kaylin Cherry/Real Food for Real People"

CREAMED CUCUMBERS

4Cucumbers -- peeled and sliced

3Green Onions -- chopped fine

1cupMayonnaise

1/4cupSugar

4teaspoonsWine -- or rice vinegar

1/2teaspoonSalt

1/2teaspoonDill

1tablespoonMustard

Combine all ingredients except
for cucumbers.Stir until sugar is
dissolved.Add

Sprinkle half the almonds in a buttered 13-by-9-inch pan. In a 3-quart saucepan,
melt butter, add white and brown sugar and water and mix well. Bring to a boil,
stirring constantly. Continue to stir until a candy thermometer reaches 300
degrees. Remove from heat, stir in soda. Work fast. Pour and spread over almonds
in pan. Let cool 5 minutes. Grate or shave chocolate over the top of toffee.
Spread chocolate evenly with a spatula. Sprinkle on the remaining almonds and
press lightly. Cool. Break into pieces.

FIDEO

1 1/2 lb lean beef, cubed (or
ground beef)

1/2 T whole black pepper

2 T vegetable oil

3 small garlic cloves

1 small onion, diced

5 to 6 oz fideo (vermicelli)

1 green bell pepper, diced

2 fresh tomatoes, diced

1 T cumin seed

Cut beef into bite-sized cubes
(or break apart ground beef) and brown in skillet with oil until well done
(approximately 20 to 30 minutes). Combine onion and bell pepper and set aside.
In blender, grind cumin seed, black pepper and garlic cloves until pulverized.
Combine spices with beef and vegetables; mix well. Add fideo (vermicelli) and
enough water to cover entire mixture and then add diced tomatoes. Cover and
bring to a slow simmer. Cook approximately 15 minutes or until fideo is tender.
Do not stir until ready to serve.

FREEZER SPAGHETTI SAUCE

You can use just about any
recipe for spaghetti sauce & then freeze in Ziplock bags or containers.One tip I've found useful, though is to add a little tomato paste to
whatever recipe I'm using.That
seems to make the thawed sauce a little smoother and less watery.Also, instead if dropping tomatoes in boiling water to remove skins, you
can simply freeze them overnight and then thaw for a few minutes.Skins will slip right off!

Finally, you may want to do
some ready-to-eat spaghetti sauce, but I'd also recommend doing some basic
stewed tomatoes.If you simmer
chopped onion, a little chopped bell pepper, a little chopped celery (opt.), and
some minced garlic with the tomatoes, you can always use them for other quick
meals besides spaghetti.When
thawed, you can:

Add jalapenos or green chiles
to substitute for canned Ro-Tel in casseroles and Mexican dishes.

Use with chile powder for chili
or enchiladas.

Add mushrooms, veggies, and
herbs for pasta Primavera.

Pour over stuffed cabbages,
squashes, or bell peppers for a yummy sauce.

FRESH FROM THE GARDEN SALAD RECIPE

2 large Cucumbers -- peeled

4 medium Tomatoes

2 medium Carrots -- peeled

1 medium Green Pepper

1/3 cup Olive Oil

2 tablespoons White Vinegar

1 head Iceberg Lettuce

Wash vegetables and drain on
paper towels. In a large bowl, tear lettuce into bite sized pieces, and set
aside. You will need another large bowl for the following: Slice cucumbers about
1/8 to 1/4" thick, and place into bowl. Core tomatoes, and slice into
wedges, then place into bowl with cucumbers. Slice carrots thinly, and place
into bowl with other vegetables. Core green pepper, then remove membranes and
seeds. Slice into thin strips, and add to bowl. Toss vegetables with olive oil
and vinegar, and let sit for 10 minutes. Serve vegetable mixture on a bed of
lettuce, with salad dressing of your choice.

FROSTING USED IN STORES

1 1/2 - 2 pounds Powdered Sugar

1/2 cup Flour (white flour is
best)

1/2 cup Vegetable Shortening

2 Tbsp. Light Corn Syrup

1 tsp. Vanilla (for white
frosting use clear extract)

4 - 8 Tbsp. Milk

Food Coloring (as desired)

In a large mixing bowl, combine
1 1/2 pounds powdered sugar and flour, using a wire whisk.Cut vegetable shortening into sugar mixture, then add corn syrup and
vanilla.Mix with electric beaters,
adding milk 1 Tbsp. at a time until the desired consistency is achieved.Add extra powdered sugar as needed, if you get the mixture too thin.Food coloring can be added to the full batch, or divide the frosting into
separate bowls and add coloring as needed.

For
salsa: Combine all salsa-specific ingredients in a mixing bowl and chill.

For crust: Place all crust
ingredients in a food processor or blender, and puree. Coat one side of each
mahi mahi fillet with this crust and let sit for 10 to 15 minutes. Heat canola
oil in a non-stick saute pan and sear the crusted mahi mahi over high heat for
45 seconds to 1 minute per side for medium doneness.

Place fish, crust side up, on 4 serving plates and spoon salsa over and around
each serving, letting juices from salsa run onto the plates.

In a food processor, grind bread cubes with cilantro and parsley until medium
crumbs are formed. Set aside.

Place tomatoes in a sieve over
sink to drain. Sprinkle with half the salt and vinegar. Let drain while you
prepare the rest of the salad.

Place cucumbers on several
thicknesses of paper towel to drain. Sprinkle with remaining salt and vinegar.
Let stand at least 5 minutes, then blot dry with paper towels.
Combine red onion, green onion and bell peppers in a bowl. Toss to evenly mix.
In a small bowl, combine ingredients for dressing and whisk to blend.

In a deep glass trifle bowl, place 3/4 of the bread crumbs in the bottom. Next
layer a third of the tomatoes, a third of the onion-and-peppers mixture, a third
of the cucumbers, then spread with a third of the dressing. Repeat 2 more times,
ending with a layer of the remaining bread crumbs on top of the dressing. Cover
with plastic wrap and refrigerate up to 6 hours until serving.

Just before serving, garnish
top with diced avocado, chopped black olives, and some parsley and cilantro.
Serves 8.

Preheat oven to 350 degrees. Grease a 9-inch round cake pan.
For sponge cake: Sift flour and baking powder into a small mixing bowl. Using an
electric mixer, beat eggs and yolks at high speed for about 4 minutes, or until
thick. Gradually add sugar to eggs and beat at medium speed for 4 or 5 minutes,
until light and fluffy. Add flour mixture to eggs and beat at medium-low speed
until just combined. Put water and butter in a saucepan and stir over medium
heat until butter melts. Add to batter and beat until combined.

Pour batter into prepared baking pan. Bake in oven for 20 to 25 minutes, or
until a toothpick inserted comes out clean. Let cake cool in pan briefly, then
remove and cool on a wire rack. Cover with plastic wrap or foil and place in
freezer, preferably overnight.

For haupia: Place coconut milk, 1 cup water and sugar in a saucepan and bring to
a boil. Mix cornstarch and remaining 1 cup water together in a bowl, add to the
pan and stir until mixture returns to a boil and thickens. Remove from heat and
keep warm in a double-boiler.

Remove sponge cake from freezer and cut a thin slice off the top to level off
cake. Slice cake in half horizontally to make 2 even layers. Pour haupia over
bottom layer, to a thickness of about 1/2 inch. Place top layer of cake over
haupia, and press down gently. Pour more haupia over top of cake and use a
spatula to spread it around evenly. Any remaining haupia can be spread over the
sides with a spatula (or chill it in a small shallow pan, cut it into squares
and serve with the cake) Refrigerate cake for 3 to 4 hours. When ready to serve,
garnish with shredded coconut.Note: For best results, bake cake the
day before (or even several days). To dress it up more, serve cake with a fresh
tropical fruit salad.

HOMEMADE CHEESE WHIZ

1 1/2poundsAmerican Cheese --
(like Velveeta)

13ouncesEvaporated Milk

1tablespoonButter or Margarine

2Egg yolks -- beaten

1tablespoonFlour

Cube cheese, and set aside.In a double boiler, melt butter and add cheese.When softened, add egg yolks, milk and flour, and stir with a wire whisk
to blend well. Cook till thick.Store
in a covered air tight container in the refrigerator for up to 30 days.

*This may be used in any recipe
calling for jar cheese, such as Cheese Whiz or alone as a dip.

HOMEMADE MAYONNAISE AND MUSTARDS

Quickly bring the egg to room
temperature by setting it in a bowl of hot water for 2-or-3minutes, or until the egg no longer feels chilled when held in your hand.
Then separate
out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in
a bowl; set the bowl on a folded towel to keep it from moving around. Briskly
whisk the ingredients together until they are thoroughly blended; then begin
adding the oil, drop by drop at first, then in gradually increasing amounts.
When the oil is completely incorporated, taste the mayonnaise and add more salt
or lemon juice or vinegar if
desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two
of hot water until you get the consistency you want. Makes 1 1/2 cups.

HOMEMADE
MUSTARD

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and
salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.
Place over simmering
water and cook, stirring with a wire whisk, until mixture thickens slightly
(about 5 minutes). Pour into small jars and let cool. Cover tightly and
refrigerate for up to a month. Makes about 1 cup.

TARRAGON
MUSTARD Follow recipe for Homemade
Mustard; when you remove mustard from heat, stir in 1/2 tsp. dry tarragon. Serve
with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

Cut flour and shortening
together with pastry blender or two butter knives, until completely blended
(mixture will resemble crumbs). Add sugar, baking powder, salt, egg, vinegar and
cold water. Mix with hands until mixture forms a ball. Wrap in plastic wrap and
refrigerate for 30 minutes. Divide dough into fourths, refrigerating the
portions you are not working with yet.Take
first 1/4 of dough and roll out onto a floured surface. Cut into rectangles
using a sharp knife. It is helpful to make a template the size you wish your
poptarts to be, from cardboard or heavy plastic, so they will be a uniform size.
Spread on tbsp. jam on one half of the rectangles, leaving a half inch or so on
the edges without jam. Cover with the other half of the rectangles. Crimp edges
with a fork. Bake at 350 degrees F. for 12 - 15 minutes or until the pie dough
is evenly browned and cooked through. Cool completely and place into zip baggies
for storage until you are ready to eat them. Repeat with remaining dough and jam
until it is all completed.

Variation: Glaze poptarts with a simple glaze made from powdered
sugar, milk and vanilla extract. Be sure to let glaze dry hard before placing
poptarts into storagebaggies.

Copyright: "(C)2000,
Kaylin Cherry/Real Food for Real People"

ITALIAN MEATBALL SANDWICH CASSEROLE

2/3 cup chopped green onions

1/2 cup Italian seasoned bread
crumbs

1/4 cup and 2 tablespoons
grated Parmesan cheese

2 pounds ground beef

2 pounds Italian-style bread,
cut into 1 inch cubes

2 (8 ounce) packages cream
cheese, softened

1 cup mayonnaise

2 teaspoons Italian seasoning

1/2 teaspoon freshly ground
black pepper

4 cups shredded mozzarella
cheese

6 cups spaghetti sauce

2 cups water

4 cloves garlic, minced

Preheat oven to 400 degrees.
Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch
diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until
beef is no longer pink. Reduce the oven temperature to 350 degrees. Arrange the
bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix
together the cream cheese, mayonnaise, Italian seasoning and black pepper until
smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the
grated mozzarella cheese. In a large bowl, mix together spaghetti sauce, water,
and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in
the baking pan.

Note: You can use a loaf pan,
and cook for about 50-60 min.Double
the recipe and use a square pan a little larger than a brownie pan and cook
about 30-40 min.Keep checking for
doneness.Check first on the least
amount of time.

Needs
a different kind of sugar for the tops.

LEMON
BASIL PASTA SALAD

1 pound penne pasta, cooked and
rinsed in cold water

juice and grated rind of 1
lemon

2 tablespoons olive oil

2 tablespoons rice vinegar

1 ounce fresh basil, chopped

1 ounce fresh cilantro or
parsley, chopped

1/4 cup pine nuts, toasted

1/4 cup shredded Parmesan
cheese

2 Roma tomatoes, diced

3 cloves garlic, crushed

Mix all ingredients and chill
well.

LENTIL SALAD

In a large pot bring 3c water
and 1 t. salt to boil.Reduce heat
to low, add 1c. lentils, cover and cook for 20 min. or until tender.

MICROWAVE INFORMATION

Microwaves can do more than
warm snacks
Last in a series for college students and other beginning cooks.
BY ALETA WATSON
Mercury News

EVEN if you don't have much else in your kitchen, you're likely to have a
microwave. Compact models even have become fixtures in most dorm rooms. So make
the most of it.

The microwave can do a lot more
than warm up coffee or pop a bag of popcorn. Few people really prepare meals
with it, though, because it requires a completely different approach to cooking.
Meat doesn't brown. Most cakes and breads get soggy. Timing is tricky.

So use it for the things it
does best: cooking up some great risotto and polenta and flash-cooking
vegetables and fish.

Once you've made risotto in the
microwave, you may be hooked. Here the classic Italian rice dish, which takes 40
minutes or more of stirring in traditional recipes, is stirred only at a few
intervals.

At its simplest, it's a
delicious side dish. Yet variations can include anything from dried mushrooms to
seafood and vegetables. Here is a basic recipe to dress up as inspiration
strikes.

Be sure to use the Italian
arborio rice, available at most supermarkets. Its large, short grains soak up
the broth and develop a creamy texture. Always use a good quality, low-sodium
chicken broth, too.

Microwave polenta also is a
wonderful invention -- all the goodness of the Italian original without all the
stirring. This dish comes out with a velvety texture every time, and you stir it
only once during cooking.

Consider this dish a pasta or
rice substitute. It's as good with a fresh tomato sauce as it is with sauteed
bell peppers and sausage. Or stir in a little Gorgonzola cheese. A delicious
variation calls for minced green onions and a dash of red pepper flakes stirred
into the polenta with the Parmesan cheese in the last step.

Although you may use regular
American cornmeal, the dish works best with coarse, stone-ground cornmeal for
polenta.

Many vegetables and fish also
are suited to cooking in the microwave. Remember to cut the food into uniform
sizes, arrange in a shallow dish and cover tightly with microwave-safe plastic
wrap, pricking the wrap with a fork a couple of times to let steam escape.
As times may vary depending on the size and power of your oven, check food at
least once before the recommended time has elapsed. Then adjust instructions for
your oven.

Here are some suggestions:

Artichokes: Wash well, trim stalk
flush with bottom, strip off tough outer leaves, cut off prickly tips and wrap
individual globes tightly in plastic wrap. For one artichoke: Cook 7 minutes; 12
minutes in small oven.Asparagus: Wash well, trim stalks by
snapping off woody ends. Amazingly, they break right where the stalk becomes
tender. Arrange on plate 2 or 3 deep. Cover tightly. Cook 4 minutes for 1 pound;
6-8 minutes in small oven.Carrots: Scrub or peel carrots, cut
in halves lengthwise, or quarters if large, then in half crosswise. Dot with
butter and cover tightly. Cook about 6 1/2 minutes for 1/2 pound or 8 minutes
for 1 pound.Fish: Choose fillets, place on dish,
season if desired, cover tightly with plastic wrap. Cook about 1 minute for a
4-ounce fillet about 1/2-inch thick, 2 minutes for an 8-ounce fillet about 1/2
inch thick, or 3 minutes for an 8-ounce fillet 1 inch thick.Green beans: Wash, break off tips,
remove string, if any, place on a plate and wrap tightly with plastic wrap .
Cook 1/2 pound about 4 1/2 minutes; 6 minutes in small oven.Potatoes: Scrub potatoes, prick with
fork, place on plate uncovered. Cook one potato about 7 minutes, 10 minutes in
small oven; for two potatoes, cook for 11 minutes, 18 minutes in a small oven.Snow peas: Wash, trim off tips and
remove string, wash and leave small amount of water on pods. Place in bowl and
wrap tightly with plastic. Cook about 2 minutes for 1/4 pound, 3 minutes for 1/2
pound.Summer squash (zucchini, crookneck):
Wash, trim ends, quarter or slice 1/4 inch thick. Arrange on dish and wrap
tightly with plastic wrap. Cook about 8 minutes for 1/2 pound, 14 minutes for 1
pound.Sweet potatoes: Wash, prick with
fork, place on paper towel. Cook two large tubers about 14 minutes.

Heat butter and oil in a 10-inch diameter quiche or deep pie dish, uncovered, at
full power for 2 minutes. Add onion, and stir to coat with the butter and oil.
Cook, uncovered, at full power for 5 minutes.

Note:
Recipe is written for smaller microwaves of 500 watts or less. To cook in a more
powerful oven, reduce time to 4 minutes in second and third steps; and 9 minutes
in last two steps.

MOOSE BITESPOLYNESIAN

2 pounds ground moose

3/4
cup brown sugar

1/3 cup uncooked oats

2 TBSP cornstarch

1 can water chestnuts,chopped

8 oz can crushed pineapple,
drained-save juice

2 TBSP soy sauce

1 cup beef bouillon

1 small onion, chopped

1/2 cup vinegar

1/2 tsp garlic salt

2 TBSP soy sauce

1 egg

1/3 cup green pepper, chopped

1/2 cup milk

Combine first eight ingredients
and form into small meatballs.Brown
in shortening and drain well.Mix
brown sugar and cornstarch.Add
pineapple juice, bouillon, vinegar, and soy sauce.Bring to a boil, stirring occasionally until clear and thick.Boil 1 minute.Stir in pineapple and green pepper.Add sauce to meatballs and simmer 5-10 minutes.

MOOSE CASSEROLE MAHONYS

2 pounds moose meat, cubed

1 can cream of mushroom soup

1 pkg onion soup mix

1 cup canned tomatoes or 2
fresh tomatoes

Place meat in casserole dish
and add mushroom soup, soup mix, and tomatoes.

Cover and bake at 325 degrees
for 2 hours.

MOOSE MEATLOAF

2 pounds ground moose

1 pkg onion soup mix

1 1/2 cups evaporated milk

1 TBSP Worcestershire sauce

1/4 tsp pepper

1/2 tsp garlic salt

Sauce:

1 10 ounce can tomato soup

1TBSP Worcestershire sauce

1TBSP lemon juice

1 TBSP brown sugar

Combine first six ingredients
and shape into loaf.Bake at 375
degrees for 30 minutes. Combine
sauce ingredients and pour over loaf.Bake
30 minutes longer.

OLIVE LOVERS PASTA

128-ounce jarSpaghetti Sauce

12ouncesPasta -- tri-colored twists

1/2cupBlack Olives -- sliced

1/2cupSpanish Olives -- sliced

2tablespoonsParmesan Cheese -- grated (optional)

Prepare pasta according to
package directions.In a medium
saucepan, simmer sauce over low heat, stirring occasionally until heated
through. Spoon sauce and olives over pasta, and toss to coat well. Sprinkle with
Parmesan cheese if desired.

PASTA WITH WHITE CREAM SAUCE

3 Tbs. minced onions

1/2 cup chicken broth, defatted

2 cups nonfat milk

1/3 cup all-purpose flour

1/2 cup dry white wine

1 tsp. chicken soup base

salt and white pepper, to taste

3 tablespoons Parmesan cheese,
freshly grated

pasta – any kind, cooked and
drained

Cook onion and broth in
saucepan until liquid evaporates. In a small bowl, whisk flour with milk. Add to
pan with onions and whisk, cooking until sauce begins to thicken. Add wine, soup
base, and season with salt and pepper. Blend in Parmesan cheese, and cook over
low heat for 2 to 3 minutes, until well blended. Serve over your favorite pasta.

PEACH CRISP

4largePeaches -- peel+slice
1/4"

3tablespoonsFlour

1cupQuick Cooking Oats -- uncooked

1teaspoonCinnamon

1/2teaspoonNutmeg

2tablespoonsDiet Margarine

2teaspoonsDiet Margarine

3tablespoonsBrown Sugar -- packed

5teaspoonsSweetener -- such as NutraSweet

Non-stick Cooking Spray

Preheat oven to 350 degrees F.In a large bowl, toss peaches with 1 tablespoon of the flour
and place in a 6x11" baking pan that has been sprayed with nonstick cooking
spray. In a small bowl, combine remaining ingredients. Mix well until mixture is
crumbly. Sprinkle evenly over peaches.Bake
30-35 minutes, until crisp.Serve
warm or cold.

FRIED
PLANTAINS

Serves 6

1/2 to 1 cup vegetable oil

4 yellow plantains, peeled and
cut into 1-inch slices

3 cloves garlic, chopped

2 cups water

Caribbean sun-splashed salsa
(recipe follows)

Fresh
lime wedges

Heat
the oil in a heavy skillet. Brown the plantains on each side and drain on paper
towels. Once all the plantains are browned, smash them flat with the palm of
your hand. Place the chopped garlic in a bowl with the water. Dip the plantains
into the garlic water, then fry them again on both sides. Drain on paper towels
and serve, still warm with salsa and lime.

This colorful and delicious
salsa, also from "Jump Up and Kiss Me," has the added bonus of being
fat-free. You can use it with the fried plantain recipe from the same cookbook
or serve it with grilled fish or chicken.

CARIBBEAN SUN-SPLASHED SALSA

Makes
3 cups

1 ripe pineapple, peeled, cored
and diced

1 ripe mango, peeled and diced

1 ripe papaya, peeled, seeded
and diced

1 small red onion, finely diced

1/2 cup chopped fresh cilantro

Juice of 2 limes

1/4 cup freshly squeezed orange
juice

1 tablespoon brown sugar

2
tablespoons dark rum

Pinch salt

1 tablespoon apple cider
vinegar

2 fresh chilies or Scotch
bonnet peppers, minced

Combine ingredients in a large
bowl. Allow the salsa to sit at room temperature for 30 minutes before serving.

Here is a sweet way to prepare
unripe plantains. This recipe comes from "Tropical Desserts" by Andrew
MacLauchlan (MacMillan, a Simon & Schuster MacMillan Co., 1997).

CARAMELIZED PLANTAIN CURLS
Makes 20 to 25 candies

2 plantains, green and unripe

3 cups vegetable oil for frying

1/2 cup granulated sugar

Powdered sugar for dusting

Peel the plantains and cut in
half crosswise. Cut each half lengthwise into 1/16th-inch-thick slices. Heat the
oil in a large saucepan to 325 degrees over high heat, then reduce it to low to
maintain a hot frying temperature.

Fry the plantain slices, 4 or 5 at a time, for 11/2 to 2 minutes. Remove them
from the oil with a slotted spoon and drain on paper towels or a flattened paper
bag.

Sprinkle the granulated sugar in a saute pan and place over high heat. Allow the
sugar to melt and caramelize, stirring once or twice, until it turns a light
amber color. Allow the caramel to cool for 1 minute and then use a spoon to
drizzle it over the plantain curls. Sprinkle with powdered sugar. Store in an
airtight container.

Soak shelled prawns in salted water about 10 minutes. Then rinse in several
changes of water to remove salt. Drain well.

Oil bottom of clay pot and spread ginger slices over it. Follow with garlic,
cilantro roots or stems, cracked peppercorns and green onions. Layer drained,
softened bean thread over them and sprinkle with a mixture of the fish sauce and
black soy sauce. Arrange prawns over noodles and coat evenly with oyster sauce.

In small saucepan, heat chicken
or seafood stock to boiling. Pour in gently along the side of the clay pot so
that oyster sauce is not washed off prawns. Cover with lid and place clay pot
over medium heat. Bring to boil and cook 5 to 8 minutes, or until prawns are
just cooked and succulent.

Serve hot in clay pot,
garnishing prawns with cilantro sprigs.

Note: This is a thick, almost black
soy sauce that has the sweetness of molasses. A commonly available brand has a
dragonfly logo and is made by Kwong Hung Seng of Thailand.

Put a skillet or saute pan large enough to hold all the chicken in one layer
over high heat. Add 2 tablespoons of the olive oil. Season chicken with salt and
pepper, and add to skillet. Cook 4 minutes on one side, then lower heat to
medium-high and cook 3 minutes on the other side, or until no pink appears in
the middle. (Cut into a piece if you're not sure.) Remove the chicken to a
platter and cover with foil.

Meanwhile, put about 2 inches
hot tap water and 1 teaspoon salt in a pot large enough to hold corn in one
layer. Cover pot and put it over high heat. Shuck corn. Put corn into pot when
water boils and cook 2 minutes.

While corn cooks, dice bell
pepper. Trim and thinly slice white and green parts of scallions. Drain corn.
Put bell pepper and scallions into a mixing bowl. Cut kernels from corncobs and
add to mixing bowl. (Use a kitchen towel to hold corn if it is too hot.)
Dice the zucchini and add to skillet used for chicken. Chop tomato and olives.
Add both to zucchini. Cook about 2 minutes or until zucchini has just softened.
Add salt and pepper to taste, remembering that olives are salty.

Meanwhile, mix the remaining
olive oil, vinegar, cumin, salt and pepper to taste in a small bowl or cup. Add
to corn salad and mix well. Pour zucchini mixture over chicken and serve with
corn salad.

Spread preserves over cake and
sprinkle with coconut. Spread meringue over top. Bake at 350 degrees for 25
minutes or until golden. Cool completely.

RICE: INFORMATION ON VARIETIES

Basmati: A staple cuisine in India. Its aging process brings out a nutty
aroma and flavor of this long grain rice. Used in stir-fry, pilaf, salads and
desserts.Arborio: Popular in Italy and other
Mediterranean countries. Creamy in texture, this rice is ideal for preparing
Risotto and paella.Black Japonica: A blend of short
grain, black rice and medium grain mahogany rice. This rice has a musky aroma
with a sweet, yet spicy flavor. It is often combined with other rice varieties
and is great in stir-fry and casseroles.Wehani: A long grain aromatic
mahogany. This rice has a musky, nut-like flavor and is very versatile, being
used in casseroles, salads, stuffing mixes, pilafs and desserts.Cal Mochi: This rice is most often
used in creating Asian desserts and is also commonly used in rice blends.Christmas Rice: A musky flavored,
short, red grain rice providing a more sticky texture. This rice is ideal for
entrees, casseroles, soups and side dishes.

RICE BLENDS

Jubilee:
A combination of seven colorful rice varieties -- Wehani, Black Japonica, sweet
brown, and short, medium and long grain red. This blend has a variety of subtle
flavors and a hint of aroma and may be used in entrees, stuffing mixes,
casseroles, and side dishes.Wild Blend: A blend of selected rice
varieties including sweet brown, long grain brown, Wehani and Japonica. Provides
a musky, yet spicy flavor of Black Japonica and an aroma of Wehani. This rice is
excellent with seafood but may be used with other meats, stuffing mixes and side
dishes.Countrywild: This colorful,
flavorful, fragrant blend is a combination of Wehani, long grain brown rice and
Black Japonica. It is ideal for casseroles, pilafs and side dishes.

Soak mung bean sheet noodles in tap water until softened (about 15-30 minutes).
Then cut into rectangles about 1 1/2 inches by 2 inches. Blanch in boiling water
for 1 to 2 minutes, or enough to cook to the desired softness. Drain and toss
immediately with sesame oil and 2 tablespoons soy sauce. Arrange on serving
platter.

Cook shrimp by blanching in 2
cups boiling water for about 30 seconds, or until just cooked through. Drain and
reserve cooking liquid for later use. Arrange shrimp over noodles. If using
pork, cook the piece whole either by steaming or boiling, then slice into thin,
bite-size pieces and arrange over noodles. Reserve cooking liquid.

In a food processor combine the
first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well.
Chill. To serve: Place a lettuce leaf on a plate. Pour some of the Remoulade
onto leaf. Arrange shrimp on sauce. Garnish with lemon wedge.

SPAGHETTI SAUCE WITH MEAT

5-6 (16 oz. cans) tomato sauce

2 (6 oz. cans) tomato paste

2 Tbsp. or more basil

2 Tbsp. or more leaf oregano

some rosemary

1-2 Tbsp. sugar

2 bay leaves

a little sage

Combine all ingredients and
simmer while meat mixture is browning, adjusting seasonings to your taste as
sauce is simmering.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring
frequently until well browned, 12 to 15 minutes. Lower heat and add bay leaf,
garlic, ginger, spices, salt and pepper and tomatoes. Cook 5 minutes, then add
water and chickpeas. Simmer until liquid is reduced to sauce-like consistency.
Taste for salt and season with lemon juice. Serve with garnishes.

SUGAR CRUSTED FIGS

Combine water and 1 tablespoon
vanilla in a 1-cup measuring cup. Dip each fresh fig in mixture, and dredge in
superfine sugar, coating each thickly. Place figs into lightly greased
individual shallow baking dishes. Bake at 425 degrees F. for 15 to 20 minutes.
Combine whipping cream and 1 teaspoon vanilla; beat at high speed with an
electric mixer until soft peaks form. Spoon mixture over warm figs.Yield: 4 servings.

SUMMER SPREAD

2 large fresh tomatoes
(preferably from the garden)

1 large bunch basil

4 large cloves garlic

2 green onions.

Dice the tomato into small
chunks.Cut the basil into small snippets. Mince the garlic.Dice the onion.Mix all in a container which seals well.Let sit overnight, shaking occasionally.I drain the liquid into the spaghetti sauce I've made, but it's your own
personal taste.

Serve on small sliced pieces of
Italian bread.Or serve with a big
green salad and an antipasto platter.

NOTE:you don't have to let it sit overnight, you can toss immediately with
cooked linguini for a wonderfully tasty sauce.

NOTE:Take the above recipe and shape into 1 inch meat balls which will
microwave done in about 10 minutes..Serve
the meatballs with another batch of the summer spread mixed with linguine or
spaghetti for pasta and meatballs.

NOTE:Shape the meatloaf recipe into 2 inch meat balls, put on hoagie rolls and
have a meatball sandwich.

NOTE:Toss with a cooked pound of curly roni pasta, add 3 Tablespoons Italian
dressing, 1/2 cup cubed pepperoni or Italian ham, and 1/2 cup cubed mozzarella
cheese for a quick pasta summer salad.Again...it
is so much tastier if left overnight.

NOTE:Leftovers can be added to beaten eggs and topped with mozzarella cheese
for a tasty frittata.

Turn on gas grill (or light charcoal or preheat grill pan). Put 1 teaspoon salt
and 1 quart hot tap water in a 12-inch sauté pan or wide saucepan. Cover and
bring to a boil over high heat.

Meanwhile, core and cut tomatoes into 1/4-inch-thick slices. Slice mozzarella as
thinly as possible. Alternate slices of tomato and mozzarella (in rows or a
circle) on a serving platter, slightly overlapping each other. Tuck a basil leaf
in between the tomato and mozzarella slices. Season with salt and pepper. Set
aside.

Season tuna or swordfish with
salt and pepper and spray with olive oil spray. Grill fish 2 minutes on each
side. Put fish on a cutting board when done. Meanwhile, trim green beans and put
them in the pan as soon the water boils. Cover and boil for 3 to 4 minutes or
until just tender. Drain in a colander.

While the beans cook, juice the
lemon. Peel and halve shallot. Drop shallot down chute of a food processor with
motor running. When shallot is chopped, turn off the machine, add parsley
leaves, 2 tablespoons lemon juice (save the rest for another use), and salt and
pepper to taste. Turn on the motor and gradually add olive oil. Turn machine
off.
Cut tuna into 1/4- to 3/8-inch thick slices. Combine tuna and green beans in a
shallow bowl. Add dressing from food processor and toss gently but thoroughly.
Serve tuna and green beans with tomato and mozzarella salad. Pass the olive oil
and let each diner drizzle as much as he or she wishes on the tomato and
mozzarella salad.

Chop sun-dried tomatoes and place in large bowl with cherry tomatoes. Add sliced
scallions.Whisk together
oil, vinegar and sugar. Pour over tomatoes, toss to coat well, then cover and
chill for 1 hour.Just before
serving, tear basil leaves into shreds and stir into salsa.